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Hot Cross Buns

Hot Cross Buns

Cooking Time

Preparation Time : 120

Cook Time : 45

Total Time : 165

Ingredients

Serves 12

  • 3 cups (375g) bread flour

  • 1/2 tsp (2g) salt

  • 1 tsp (3g) ground cinnamon

  • 1/2 tsp (2g) ground nutmeg

  • 1/4 tsp (1g) ground ginger

  • 1/2 cup (100g) sugar

  • 15 g fresh yeast (1 tsp active dry yeast)

  • 3 tbsp (40g) butter, melted

  • 1/2 cup (120ml) lukewarm milk

  • 1 tsp (5g) vanilla extract

  • 1/4 cup (60ml) water

  • 1 egg

  • 7 oz (200g) Currants or raisins

  • For the crosses : 5 tbsp (40g) flour

  • 3-4 tbsp (45-60 ml) water

  • For Glaze : 2 tbsp Apricot Jam

Directions

  • 01

    In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.

  • 02

    In a small bowl stir fresh yeast with 1 tsp sugar. Dissolve yeast,sugar in 1/4 cup milk and then add to the flour mixture.

  • 03

    Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly pulls away from the sides of the bowl.

  • 04

    Transfer to an oiled bowl. Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.

  • 05

    Incorporate currants/raisins into the dough, cover and let it rise again for 30 minutes.

  • 06

    On a lightly floured surface turn the dough out and divide into 12 pieces.

  • 07

    Roll each piece into balls. Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap.

  • 08

    Let them rest again for 30-45 minutes. Preheat oven to 400F (200C).

  • 09

    In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip. Pipe crosses onto buns. Bake for 15 minutes until golden brown.

  • 10

    Brush the buns with warm apricot jam right after you take them out of the oven.

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